Cut the chicken into pieces and place in an oven dish.
Squeeze the juice of the lemons and marinate chicken in lemonjuice for at least an hour.
Strain, then brown chicken in a saucepan in a little olive oil. Peel and dice the shallots and add to chicken, stir well and season, adding a few mint leaves.
Baste with marinade, add vegetable stock and cook over a low heat for 30 minutes.
Serve with basmati rice, deocrate with mint leaves and slices of lemon.